Delicious served with toasted sourdough bread – or, on Shabbat, with challah. The sweet-sour pickles are a perfect match for the creamy and salty pate.

fabienneshomecooking

Method

• To make the pate, blitz all the ingredients in a food processor until smooth.
• Taste and correct the seasoning. Refrigerate until ready to serve.
• Place the cucumber, radishes, coconut sugar and apple cider vinegar in a large jar or bowl.
• Cover and leave to pickle for one or two hours. They will stay crunchy for up to 3 days store in the fridge.